Cooking Lard

[caz]

Does anyone know where I can get cooking lard in Phuket?Some call it shortening but not sure if it is the same as English cooking Lard?Help pls

[eezergood]

Lard is from pork, shortening (normally) is vegetable based.

Schmidt will have shortening, as will central. As for lard, I can tell you how to make it. What is it you are baking?

[phuketjock]

Go to your nearest open wet market and buy all the pork fat you think you will need, fat round the kidneys

melts down the easiest and is cleaner, pork skin with fat on will give you pork scratchings when you have

extracted the lard from the pot. Put all in a large pot and heat until the fat all becomes liquid and hey presto

pork lard. Strain and pour it into containers and wait to cool. You can do the same with beef fat but I would

think that is harder to find, often referred to as dripping.

Happy larding.

Edited August 15, 2013 by phuketjock

[ESCAPIS]

Thanks for the recipe.

I have been looking for ready made lard in vain.

Now i can make it.

[eezergood]

Fat around kidneys is called SUET - but the method he mentions is correct.

After you have cooled the fat, you may want to scrape if out of a pot as you will no doubt find a small amount of liquid at the bottom which will sour the fat very quickly.

[andreandre]

As bad as it is meant to be ,[ healthwise,] jeez it sure does make french fries even more tasty...and smells good as well....

[phuketjock]

Fat around kidneys is called SUET - but the method he mentions is correct.

After you have cooled the fat, you may want to scrape if out of a pot as you will no doubt find a small amount of liquid at the bottom which will sour the fat very quickly.

You are absolutely right Eezer I should have stressed that once made your lard should be kept in the fridge in this climate.

Andre like you I can still remember when oil was for engines and gearboxes and such like and the chip shop only used lard

and yes it did taste much better, but healthy, healthy these days.

Edited August 15, 2013 by phuketjock

[andreandre]

Fat around kidneys is called SUET - but the method he mentions is correct.

After you have cooled the fat, you may want to scrape if out of a pot as you will no doubt find a small amount of liquid at the bottom which will sour the fat very quickly.

You are absolutely right Eezer I should have stressed that once made your lard should be kept in the fridge in this climate.

Andre like you I can still remember when oil was for engines and gearboxes and such like and the chip shop only used lard

and yes it did taste much better, but healthy, healthy these days.

Everything in moderation mate...not always easy, but lifes too short IMO..

Did a bit of googling and found this;

“Lard isn’t intrinsically good or bad. It’s good if it’s part of a healthy diet and bad if it’s part of an unhealthy one,” he says. “And if you have a good diet — a diet with a mix of different foods that’s reasonably low in sugars and carbs, rich in fruits and vegetables, and has a diversity of healthy fats — I just don’t see the harm in it.”

Also this link for a recipe to make your own..;much as you described but has pics...

http://www.bbc.co.uk/programmes/galleries/p0109lfp

[geezer2]

hey guy's I am an old man now please don't remind me of me old mum's cooking in the UK when cooking was COOKING and a sandwich had a lard filling oh A happy days

[eezergood]

Fat around kidneys is called SUET - but the method he mentions is correct.

After you have cooled the fat, you may want to scrape if out of a pot as you will no doubt find a small amount of liquid at the bottom which will sour the fat very quickly.

You are absolutely right Eezer I should have stressed that once made your lard should be kept in the fridge in this climate.

Andre like you I can still remember when oil was for engines and gearboxes and such like and the chip shop only used lard

and yes it did taste much better, but healthy, healthy these days.

I grew up in a fish & chip shop & my mum was born LITERALLY in one!

[billd766]

When I was a young lad in the RAF there was a cafe just outside the gate that made doorstep toast an beef dripping on top instead of butter.

Just the memory starts me drooling.

[eezergood]

Spuds roasted in beef dripping cannot be beaten!

[ESCAPIS]

Spuds roasted in beef dripping cannot be beaten!

That and Yorkshire Pudding!

[seajae]

have to agree guys, grew up on a farm in Australia and we kept the dripping in a bowel in the cupboard and would spread it on hot toast, the jelly was bloody tasty too. Over here for my roasts my wife has me using a dripping type made from soy beans, the taste is bloody great and the spuds, pumpkin, sweet potato and carrots also come out tasting like they should. I have to fight off all the family to get my share, they all love them(never any left and I do sh*tloads) and they really like the roast seasoned chicken and gravy that comes with it. Yet to find a decent leg of lamb to try or a pot roast but will keep looking.

[eezergood]

Macro has good lamb, as does central

[billd766]

have to agree guys, grew up on a farm in Australia and we kept the dripping in a bowel in the cupboard and would spread it on hot toast, the jelly was bloody tasty too. Over here for my roasts my wife has me using a dripping type made from soy beans, the taste is bloody great and the spuds, pumpkin, sweet potato and carrots also come out tasting like they should. I have to fight off all the family to get my share, they all love them(never any left and I do sh*tloads) and they really like the roast seasoned chicken and gravy that comes with it. Yet to find a decent leg of lamb to try or a pot roast but will keep looking.

Do you make your own from soybeans and if you do would you mind sharing how and with what you make it?

Thanks Bill